Tuesday, July 30, 2013

Garlic-Rosemary Lamb

A word about lamb: get the best and freshest quality you can get your hands on, it makes a big difference in tenderness and flavor.  This goes for just about any ingredient, actually--but this particularly holds true for lamb, since you don't want any of that game smell from the get-go.

Garlic-Rosemary Rack of Lamb


  • Fresh rack of lamb, approximately 8 bones, Frenched (trimmed).  If frozen, let thaw completely.
  • Garlic, 7 cloves
  • Rosemary (fresh or dried)
  • Salt
  • Pepper
  • Olive Oil
  1. In a mortar and pestle or a garlic grinder, grind the gloves of garlic into a paste.  Add a little of the olive oil for moisture, only as needed.
  2. Chop up the rosemary, and add to the paste.  
  3. To lamb rack, season generously with salt and pepper on both sides.  Rub the garlic/rosemary paste onto the rack.  Cover loosely with plastic wrap and let marinate for an hour to two hours.
  4. Take out lamb, and let it come to room temperature (maybe 30 minutes resting time).
  5. In a large pan, heat up a tablespoon of olive oil until just below smoking point; pan should be very hot.  Sear all sides of the lamb briefly, to create a brown crust.
  6. Set lamb on a broiling rack, and put under broiler at 525 degrees for 10 minutes, for medium-rare.  Cook 3 minutes longer at a time for more doneness.
  7. Take lamb out, let rest for 10 minutes under tent of foil.
  8. Slice between bones, and serve.
I served the lamb on top of a simple salad of arugula dressed in balsamic vinegar and olive oil.  Cooking times might vary depending on the oven, but you can always cook it longer if under-done, but you can't salvage overcooked meat!

1 comment:

  1. The presentation of your rack is amazing vantage!... lol i do love to be puny. but seriously, very simple and elegant, ill have to have you make for me one day :D